Monterey Bay Spice Co. - Mace Mace Bulk Discounts: 5 or more = 10% OFF|25 or more = 15% OFF Myristica fragrans plant overview warm and spicy mace Mace is a spice made from the dried and ground leathery outer covering of the fruit of an Indonesian tree. Technically called the arillus, this outer covering protects the common nutmeg, from which another popular spice is obtained. Mace is bright red when fresh, but dries to a dull orange color and becomes quite brittle. The spice is widely used in Asian and Middle Eastern cuisines. It is also used as a baking spice to add warm flavor to breads, cakes and cookies. See also nutmeg . Clicking "learn more" next to each variety will take you to individual product pages for details. 01. Nutmeg: A Bit of Botany a little botanical information on nutmeg (mace) description Mace is the dried "lacy" reddish webbing or aril of the nutmeg seed from the nutmeg tree, Myristica fragrans, a member of the Myristicaceae family.

Nutmeg and mace have similar flavors, with nutmeg being slightly sweeter and mace being a more delicate flavor. Mace is often used in recipes for the bright orange, saffron -like hue it gives. The tree from which they are produced is a small evergreen, not more than 40 feet in height, with smooth, grayish-brown bark, which is green on the younger branches. The alternate leaves are oblong-ovate, acute, entire, smooth, and dark-green. Nutmeg tree flowers are very small and unisexual. Nutmeg tree fruit is smooth and yellow, each resemble a pear grooved by a longitudinal furrow. The fruit contains a single erect seed about 1 1/4 inch long, the nucleus of which is the wrinkled nutmeg, and the crimson, fleshy, webbed covering being the mace. common names & nomenclature for mace Mace comes from the Latin maccis and French macis, both of which refer to the mace spice covering the nutmeg.

mace is also known as: rou dou kou, macis, muscadier common names & nomenclature for nutmeg The name nutmeg is from the Old French for "hard aromatic seed of the East Indies”. nutmeg is also known as: nux moschata, myristica officinalis, myristica aromata, myristica 02. Nutmeg: Where in the World habitat and range for nutmeg (mace) Myristica fragrans is an evergreen tree indigenous to the Banda Islands in the Moluccas (or Spice Islands) of Indonesia. 03. considerations on growing and harvesting nutmeg (mace) climate Nutmeg - The Epicentre Nutmeg What is Nutmeg? The nutmeg tree is a large evergreen native to the Moluccas (the Spice Islands) and is now cultivated in the West Indies. It produces two spices — mace and nutmeg. Nutmeg is the seed kernel inside the fruit and mace is the lacy covering (aril) on the kernel.

The Arabs were the exclusive importers of the spice to Europe up until 1512, when Vasco de Gama reached the Moloccas and claimed the islands for Portugal. To preserve their new monopoly, the Portuguese (and from 1602, the Dutch) restricted the trees to the islands of Banda and Amboina. The Dutch were especially cautious, since the part of the fruit used as a spice is also the seed, so that anyone with the spice could propagate it. To protect against this, the Dutch bathed the seeds in lime, which would prevent them from growing. This plan was thwarted however, by fruit pigeons who carried the fruit to other islands, before it was harvested, scattering the seeds. The Dutch sent out search and destroy crews to control the spread and when there was an abundant harvest, they even burned nutmeg to keep its supply under control. Despite these precautions, the French, led by Pierre Poivre (Peter Piper) smuggled nutmeg seeds and clove seedlings to start a plantation on the island of Mauritius, off the east coast of Africa, near Madagascar.

In 1796 the British took over the Moloccas and spread the cultivation to other East Indian islands and then to the Caribbean. Nutmeg was so successful in Grenada it now calls itself the Nutmeg Island, designing its flag in the green, yellow and red colours of nutmeg and including a graphic image of nutmeg in one corner. Nutmeg has long been lauded as possessing or imparting magical powers. A sixteenth century monk is on record as advising young men to carry vials of nutmeg oil and at the appropriate time, to anoint their genitals for virility that would see them through several days. Tucking a nutmeg into the left armpit before attending a social event was believed to attract admirers. Nutmegs were often used as amulets to protect against a wide variety of dangers and evils; from boils to rheumatism to broken bones and other misfortunes. In the Middle Ages carved wooden imitations were even sold in the streets. People carried nutmegs everywhere and many wore little graters made of silver, ivory or wood, often with a compartment for the nuts. Nutmeg is not a nut and does not pose a risk to people with nut allegies.

Allergy to nutmeg does occur, but occurs less frequently and usually less severely than nut allergies. Spice Description The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. This is the aril which is collected, dried and sold as mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg. Nutmegs are usually sold without the mace or hard shell. They are oval, about 25 mm (1 in) in length, lightly wrinkled and dark brown on the outside, lighter brown on the inside. Nutmeg is sold whole or ground, and is labeled as ‘East Indian’ or ‘West Indian’ indicating its source. Whole nutmeg may be coated with lime to protect against insects and fungus, though this practice is giving way to other forms of fumigation. Bouquet: sweet, aromatic and nutty Flavour: Nutty, warm and slightly sweet Hotness Scale: 1 Preparation and Storage Whole nuts are preferable to ground nutmeg, as flavour deteriorates quickly.

Whole nuts will keep indefinitely and can be grated as required with a nutmeg grater. Nutmeg is poisonous and should be used in moderation, a pinch or two is safe. Store both ground and whole nutmeg away from sunlight in airtight containers. Cooking with Nutmeg Nutmeg is usually associated with sweet, spicy dishes — pies, puddings, custards, cookies and spice cakes. It combines well with many cheeses, and is included in soufflés and cheese sauces. In soups it works with tomatoes, slit pea, chicken or black beans . It complements egg dishes and vegetables like cabbage, spinach, broccoli, beans onions and eggplant . It flavours Italian mortadella sausages, Scottish haggis and Middle Eastern lamb dishes. It is often included as part of the Moroccan spice blend ras el hanout . It is indispensable to eggnog and numerous mulled wines and punches. Substitute for Nutmeg Ground clove, allspice , ginger , cinnamon or mace. Use half what the recipe calls for. Mace would be my first choice as it comes from the same plant and has a similar, though much harsher flavor.

One whole nutmeg grated equals 2 to 3 teaspoons of ground nutmeg. Health Benefits of Nutmeg Used in small dosages nutmeg can reduce flatulence, aid digestion, improve the appetite and treat diarrhea, vomiting and nausea. Nutmeg’s flavour and fragrance come from oil of myristica, containing myristicin, a poisonous narcotic. Myristicin can cause hallucinations, vomiting, epileptic symptoms and large dosages can cause death. These effects will not be induced, however, even with generous culinary usage. Plant Description and Cultivation A large tropical evergreen growing on average to 12 m (40 ft) and reaching as high as 20 m (66 ft). The bark is a dark grey-green which produces a yellow juice which oxidizes to red. It is thickly branched with dense foliage with tough, dark green, oval leaves about 10 cm (4 in) long. The trees are dioecious, meaning it has separate male and female plants, both being required for fertilization. It has small, light yellow bell-shaped flowers. The pale yellow fruit is a drupe, grooved like an apricot, splitting along the groove when ripe to expel the seed.

It prefers the rich volcanic soils and hot, humid conditions of the tropics. Nutmegs are propagated by seeds in nursery beds and after about six months they are transplanted to the plantation. It takes five years for the trees to flower, so that the sex can be determined and the males can be thinned out, leaving the optimum situation of one male for every ten females. Full bearing occurs after 15 years and the trees continue to bear fruit for about fifty years. A single mature tree produces up to 2,000 nutmegs per year. The fruit is often collected with a long pole with a basket attached (resembling a lacrosse stick), to pick the fruit from this trees. In Indonesia this is called a gai gai. When the fruit is harvested the seed is removed, then the mace from the seed. The mace is flattened between boards and the seeds dried until they rattle, when they are shelled. Other Names Mace - Starwest Botanicals Starwest Botanicals Buy 5 each and save 5% Buy 25 each and save 15% *Please note: Discounts only apply to 1 lb.

sizes Mace Order now, we'll ship tomorrow Product Name Product Q&A Mace Spice Is Available At Starwest Botanicals Mace spice comes from the Nutmeg tree, an evergreen known in Latin as Myristica fragrans. While the nutmeg is the seed from the tree, Mace is the outer covering of that seed. Nutmeg and Mace have a similar flavor, yet the taste is a bit more delicate in mace, and Mace is also added to recipes to impart a golden hue to the food. Our Mace seasoning comes to us from our growers in Indonesia, and we then process the spice in-house in order to achieve the highest quality bulk dried herbs and spices available. Mace ground spice can be used in a similar fashion to nutmeg. It makes a wonderful addition to your holiday stuffing of wild rice, sausage and dried cranberry. Grits can be seasoned with a light dusting of Mace ground spice, to which sausage and peppers may be added to turn it from a side dish to a hearty main dish meal. A delicate seafood chowder that features shrimp or crawfish can be enhanced with a small amount of Mace at the last minute before serving.

Curry can be made from shrimp as well, and the taste of the dish as a whole can be improved with the addition of Mace Powder . As a certified bulk herbs processor, Starwest Botanicals offers value by providing the finest quality Mace spice with superior customer service and reasonable prices. Every dried herb and spice product that we offer also comes with a one hundred percent satisfaction guarantee. Warning: Not to be used during pregnancy. Nutmeg and Mace Spice History and Recipes By Peggy Trowbridge Filippone Updated October 09, 2016. Nutmeg is not one spice, but two. Mace is also derived from the nutmeg fruit. You've probably used nutmeg in many dessert dishes, but it also works well in savory recipes. Take a look at the interesting history and lore of nutmeg, before getting to the nutmeg and mace recipes. Nutmeg and Mace History Botanically known as Myristica fragrans, the nutmeg tree originates in Banda, the largest of the Molucca spice islands of Indonesia. The English word nutmeg comes from the latin nux, meaning nut, and muscat, meaning musky.

In the first century A.D., Roman author Pliny speaks of a tree bearing nuts with two flavors. Emperor Henry VI had the streets of Rome fumigated with nutmegs before his coronation. In the the sixth century, nutmegs were brought by Arab merchants to Constantinople. In the fourteenth century, half a kilogram of nutmeg cost as much as three sheep or a cow. The Dutch waged a bloody war, including the massacre and enslavement of the inhabitants of the island of Banda, just to control nutmeg production in the East Indies. In 1760, the price of nutmeg in London was 85 to 90 shillings per pound, a price kept artificially high by the Dutch voluntarily burning full warehouses of nutmegs in Amsterdam. The Dutch held control of the spice islands until World War II. Frenchman Pierre Poivre transported nutmeg seedlings to Mauritius where they flourished, aiding in ending the Dutch monopoly of the spice.

The British East India Company brought the nutmeg tree to Penang, Singapore, India, Sri Lanka, the West Indies, and most notably Grenada, where it is the national symbol and proudly emblazoned on the country's red, yellow, and green flag. The nutmeg tree is evergreen, with oblong egg-shaped leaves and small, bell-like light yellow flowers that give off a distinct aroma when in bloom. The fruit is light yellow with red and green markings, resembling an apricot or a large plum. As the fruit matures, the outer fleshy covering (which is candied or pickled as snacks in Malaysia) bursts to reveal the seed. The seed is covered with red membranes called an aril, the mace portion of the nutmeg. The nut is then dried for up to 2 months until the inner nut rattles inside the shell. It is then shelled to reveal the valuable egg-shaped nutmeat which is the edible nutmeg. Second-rate nuts are pressed for the oil, which is used in perfumes and in the food industry.

More About Nutmeg and Mace with Recipes: Herbs & Spices: The Cook's Reference The Contemporary Encylopedia of Herbs and Spices: Seasonings for the Global Kitchen The Spice Lover's Guide to Herbs and Spices Herb Mixtures & Spicy Blends Mace, Indian Spice Home > Society > Indian Food > Indian Spices > Types of spices > Fruits Type Spices > Mace Mace, Indian Spice Mace is known to be the aromatic product hugely used in Indian recipes. Mace can be used as the substitution nutmeg or cinnamon. Subscribe to Free E-Magazine on Society Family: Myristicaceae Common Name: Mace Mace is a strong aromatic, resinous and warm in taste. Mace spice is dry, outer aril that firmly enveloping around the nutmeg kernel. Nutmeg and mace indeed are two separate spice products of same nutmeg fruit. However, mace characteristically has higher concentration of certain essential oils and features refined yet intense aroma than nutmeg. For the same reasons, it commands special place in the kitchen spice box. In Hindi it is known as Javitri, Javinthri, Jaypatri.

Botany The plant grows into a tropical evergreen tree of up to thirty feet tall. The same tree also produces the better known Nutmeg spice. The trees first produce fruit in about 7 years and then yield approximately 10 pounds of dried shelled nutmeg and 1Â½ pounds of dried mace per tree. There are both male and female trees and are planted in a ratio of about one male tree for every ten female trees. At low concentrations, both nutmeg and mace possess a sweet, warm and highly spicy flavor with mace being slightly âstronger.â Ground nutmeg is tan in color, while mace has an orange hue. The nutmeg tree is evergreen, with oblong egg-shaped leaves and small, bell-like light yellow flowers that give off a distinct aroma when in bloom. The fruit is light yellow with red and green markings, resembling an apricot or a large plum. As the fruit matures, the outer fleshy covering bursts to reveal the seed known commercial as ânutmegâ. The seed is covered with red membranes called an aril, the mace portion of the nutmeg.

The nut is then dried for up to 2 months until the inner nut rattles inside the shell. It is then shelled to reveal the valuable egg-shaped nutmeat which is the edible nutmeg. Second-rate nuts are pressed for the oil, which is used in perfumes and in the food industry. Origin of Mace Mace is originally grown from the Nutmeg tree in Molucca Islands in Indonesia. The Portuguese controlled the Mace trade until they were driven out by the Dutch in 1602. Health benefits of Mace It contains some of the anti-oxidant compounds essential oils, minerals, and vitamins. It is less in calories, however, has more concentrations of essential oils, vitamin A, vitamin C, carotenes, iron, calcium, The active principles in this spice have many therapeutic applications in many traditional medicines as anti-fungal, anti-depressant, aphrodisiac, digestive, and carminative functions. Mace arils contain more vitamin-A, vitamin-C, calcium, copper, iron and magnesium than nutmeg. Medicinal uses of Mace Mace extraction has also been in use as traditional medicines for treatment of illnesses related to the nervous and digestive systems.

Nutmeg oil and mace-oil has been used in dentistry for toothache relief. The oil is also used as a local massage to reduce muscular pain and rheumatic pain of joints. Freshly prepared mace-decoction with honey has been employed to get relief from nausea, gastritis , and indigestion ailments. Studies show anticancer, antifungal, antibacterial, anti-inflammatory, and larvicidal properties. They are also used for treating cancer , kidney disease , and insomnia , increasing menstrual flow. Selection and storage of Mace In the stores, one can buy whole mace, straight slivers known as "Mace Blades", or ground powder packed inside air-sealed containers. The more the mace gets drier it turns out to be more orange in colour that resembles its guarantee of high quality. The mace is also found in Creamy and Brown varieties. Look for whole mace or its blades instead of powder since powdered mace shall lose its flavor rather quickly because of evaporation of essential oils. The other reason being, it oftentimes may be mixed with inferior quality mace species.

Once at home, store the whole mace spice and blades in an airtight container and place in cool, dark and dry place, where it can stay for several months. Ground mace, however, should be stored in well-sealed packs and used as quickly as possible. The Nutmeg tree is important for two spices derived from the fruit, Nutmeg and Mace. Culinary uses of Mace Mace has a versatile flavour that can be used in various cooking preparations. Both nutmeg as well as mace spice employed widely in cooking recipes. The Mace is highly nutritional product that contains protein and fibre. Although, mace and nutmegs can be used interchangeably, mace has a pleasant yet more intense flavor than nutmeg, and gives light saffron color to the dishes it added to. Mace blades should be fished out before serving. Instead, they may seep in hot water and the extraction may be directly added to the recipes. Mace is particularly sought after in sweet dishes. It gives sweet, warm and pleasant flavor, especially to the bakery foods like pastries, donuts, cake, etc.

In the Indian subcontinent where it is popular as javitri, found in an array of sweet and savory recipes. It also employed as one of the common ingredients in the spice mix, particularly in Indian garam masala powder. Its freshly ground powder is added to meat stews, bean stews, sauces, and soups. Safety profile of Mace Consumption of nutmeg as well as mace spice in large doses may cause lack of concentration, sweating, palpitations, body pain and in severe case; hallucination and delirium. In very small doses, it may be used safely in pregnancy and lactation. High dose might cause a miscarriage due to the increase in menstrual flow. (Last Updated on : 29/12/2014) Spices of India Spices of India Namaste Plaza Spices of India Spices add flavor to any food in which they are added. Each spice has it own distinct aroma, color and taste. Spices are integral part of South Asian cuisines and they are added in different combinations and quantities to each recipe. The type of spices added to recipes also change from region to region.

Spices you use can entirely change and enhance the taste of the food even if the basic ingredients are same. For example Chicken Biryani or Butter chicken can be prepared in more than dozens of manner depending on the spices added or the time when the spice is added during the cooking process. Did you know, why Columbus wanted to travel to India? It was for its Spices. You can buy authentic South Asian spices in Quad Cities from Namaste Plaze Moline. Here are some of the varieties of spices you can find in Namaste Plaza Ethnic Store - Cinnamon Cinnamon is a bark obtained from bark of a tree. This provides distinct flavor and it also enhances the taste. Many researches have proved that Cinnamon can be used to control blood sugar. It is used in South Asian recipes as well as many American recipes and it is added to soups, and various other dishes. Clove Cloves are aromatic dried flowers of a tree. Major countries which produce clove are India, Pakistan, Indonesia and Sri Lanka. They are used in many recipes including meats and other curries to make it more spicy. Traditionally it has been used in Ayurveda and Chinese medicines to get relief from toothache and improve digestion.

It is also used to relieve constipation. Black Pepper Black pepper is also known as Peppercorn. It is a native spice of South India. Pepper is used in dried form and you can find it on almost all table in most restaurants. The pepper powder in restaurants does not contain the flavor. To get the flavor use freshly crushed pepper powder. This spice is commonly used in cuisines all over the world including European and American recipes. If you have cold and cough or suffering from itchy throat pepper tea can provide you relief. Nutmeg Nutmeg is a seed from a tree and it is primarily used to enhance the flavor of foods in which it is used. Nutmeg is also sold and used in powdered form. The skin of the nutmeg seed is also used as a separate spice and it is known as Mace. Indian state of Kerala is famous for its Nutmeg and Mace. Mace is often preferred in light dishes for the bright orange color it imparts. Cardamom Cardamom is also known by the name Ilaichi in Hindi. It has a rich flavor and it is frequently used as mouth freshener by many people.

It is also frequently added to all type of foods including sweets and curries to bring out a great flavor. Each pod of Cardamom carries many seeds which contain the actual flavor. To get the flavor you should press it to expose the seeds. We stock both Cardamom in form of pods as well as powdered form. Cumin Cumin is a seed which is used as tempering in most Indian curries and Dals (Lentil soups). It has its unique flavor. Powdered cumins are also added, usually around 1 teaspoon in a dish which serves 2 to 4 people. Cumin powder enhances the taste and increases the flavor. You can buy cumin seeds or cumin powder in Namaste Plaza Moline. Mustard Mustard seeds are also very important part of tempering in Indian and Pakistani style cooking along with cumin seeds. These are available in two colors - Golden yellow and Black. We carry both the varieties along with Mustard oil which can be used for massaging babies or elderly for pain relief and general immunity. Poppy Seeds Poppy seeds are used as paste in many curries.

You would usually grind them with water and make a fine paste and add to curries to increase the thickness of the gravy and increase the taste. Apricots Apricots are one of the fruits which are extensively used to make delicious chutneys and sauces. Apricots can also be used to make ice creams, desserts and custards. Apricots can also be used to prepare other curry based recipes such as Apricot Chicken curry. You can purchase both dried and fresh Apricots in Namaste Plaza. Fennel Seeds Fennel is also known as Saunf. It is a great mouth freshener and usually chewed after meals to have a sweet taste in the mouth along with increasing your digestions. Fennel seeds are also used in many curries and gravies for its flavor and taste. Ajwain seeds Ajwain seeds have pungent taste. They are also known by the name of Carrom seeds. They grow mainly in South India. These seeds can help those who suffer from gas, indigestion, cough and ear pain. Ajwain seeds are also used in various recipes to provide to give it a unique flavor and taste.

Mace Mace is the outer covering of the Nutmeg seed which in itself is a popular spice. Mace is particularly used in Rice Biryani for it great flavor. You can use very little quantity of mace and it will give out a great flavor. In Namaste Plaza you can buy sealed bottle of great quality Mace. Sesame Seeds Sesame seeds are used in many sweets and curries as paste. Sesame seeds provide strength and increase body heat in the winters. Sesame seeds are used all over the world in various cuisines. When used in curries as paste in increases the grave consistency and thickness. Unskinned sesame seeds are black in color while the skinned seeds are white in color. © NamastePlazaMoline.com. All Rights Reserved. Mace Recipes: Mace Food Recipes Mace Hindi Name: Javitri Derived from nutmeg, mace is the dried outer covering of the seed. It has a beautiful yellowish-red tinge and is very aromatic. The flavor is similar to that of nutmeg but more peppery. It is available both in grounded and whole form. Whole dried mace is preferred over the grounded form for the preserved flavour.

Usage Mace has a warming undertone with sweeter profiles. It is a versatile ingredient used in various cooking preparations. For this reason, it is often used to flavor doughnuts and savory foods. It is the added as the main flavoring ingredient while preparing white sauce, lasagna, sausages, stews, jams and pastries. It gives the dominant flavour for doughnuts. In Indian cuisine, it is added both in sweet and savory dishes. Garam masala, an Indian spice mix contains nominal amounts of mace. Curry powder in Japanese cuisine includes mace as an essential ingredient. Note: Since it has a delicate flavour that is lost quickly, mace needs to be stored carefully in air-tight containers to retain its aroma. Nutritional Value This spice is used in treating diarrhoea, nausea, stomach pain and intestinal gas. It is also used in treating insomnia, menstrual irregularities and as a general tonic. Pain caused by rheumatism can also be soothed. Did you know? Until the eighteenth century, the only source of mace was Indonesia. What is Nutmeg?

Focus on Nutmeg, Mace and Clove By Noah Charney on October 15, 2015 This installment of our On the Spice Trail series might be subtitled: “Spices You Must Grind or Shave But Mustn’t Bite.” We bring you the inside story of two (and a half) wonderful, but lesser-known (at least in Western waters) spices that have medicinal as well as gustatory benefits. Both grow on trees, but while the clove is actually the flower of an evergreen tree , nutmegs are seeds (while the “half,” mace, comes from the outer coating of a nutmeg seed). But what exactly is nutmeg? In nutmeg we actually have a two-for-one spice combo, both inside the fruit of the nutmeg tree: the red, web-like covering of the seed (technically called the aril) is dried and ground for the spice called mace. The hard seed itself, dried and then ground or shaved with a Microplane, becomes the spice nutmeg, to be used in cooking.

The common nutmeg tree is indigenous to the Banda Islands, off of Indonesia, but has been cultivated throughout Southeast Asia for centuries, and other varietals exist elsewhere, in New Guinea and India, for example. But it is to the Indonesians that we must tip our hats, as even 17th century botanists, like Hendrik van Rheede, recorded that India was introduced to nutmeg by Indonesian traders. Eating Nutmeg and Mace For cooking purposes, Mace and Nutmeg are largely interchangeable, the difference in their taste very subtle: mace is a bit lighter, nutmeg somewhat sweeter. The decision about which to include in a recipe often comes down to aesthetics—mace turns dishes a soft saffron orange, whereas nutmeg is brown but has little effect on coloring. You’d be right to wonder about the nutmeg fruit, about which we hear very little. It does have some uses, for instance the chopped-up rind appears in one of the world’s weirdest desserts, ais kacang. This is sort of like an ice cream sundae, but one that flew in from another planet, and is not to everyone’s taste.

A feature of Penang cuisine, most popular in Singapore and Malaysia , it includes shaved ice topped with surprising ingredients that one associates with savory meals, not sweet: corn, red beans, agar agar cubes, aloe vera, rose water, basil seeds, peanuts and grass jelly, making for a Day-glo concoction. Nutmeg and mace both appear in sweet and savory dishes, primarily in Southeast Asian cuisines, though the Dutch connection to the region means that they made their way into European dishes, too. Topping potato with nutmeg, or even vegetables like beans, Brussels sprouts, and cauliflower works nicely. It is a key ingredient to mulled wines, hot ciders and Christmas eggnog, and you can’t make Scottish haggis without it. In Italy it slips into tortellini, and in the U.S. into pumpkin pie or as a dusting on roasted butternut squash. What are cloves? Examine a hard, dry clove and you wouldn’t immediately think of it as a flower, but that’s just what cloves are, with buds that turn red when they are ready to be harvested. At closer glance, perhaps they do look like the unopened blossom of a flower.

Cuisines the world over use clove in sweet and savory dishes, and a little goes a long way. The chemical, eugenol, is what gives them their mighty flavor. It is often paired with cumin in savory dishes, and cinnamon in sweet ones. What’s important is that you don’t want to eat them. Not that you couldn’t, but they are hard and the taste is simply too strong if you bite into one. They are best used in a brine or marinade, or combined with other herbs and spices in cheesecloth and then discarded before the meal. History of cloves and nutmeg Cloves are often associated with Indonesian cigarettes, in which tobacco and ground clove are combined to form an aromatic smoke. Though not normally associated with culinary delicacies, in a pinch ground clove can be used as an ant repellent, or as a painkiller (with the essential oil from cloves rubbed into a cavity to relieve toothache. They feature in Chinese medicine and are recorded as having been chewed by a Han Dynasty Chinese emperor in the 3rd century BC as a breath freshener.

A terracotta pot from Syria, dating to 1721 BC, once contained cloves—evidence of a truly ancient trade, since cloves are indigenous to the Spice Islands (now called the Maluku Islands, off of Indonesia), and had to make their way, tortuously, to other climes. Sinbad the Sailor, in the Arabian Nights stories, was a trader in cloves, bringing them from India to Arabia. A story is told (likely apocryphal) that, in 1770, a Frenchman named Poivre stole seedlings from a tree on the Maluku Island of Ternate, which is the oldest clove tree in the world, around 400 years old (so old it has its own nickname, Afo). Poivre imported cloves to France and Zanzibar, which later became the world’s largest producer of the spice. The stories of clove and nutmeg united in the 17th century, when the Dutch East India Company tried to muscle their way into a monopoly of the spice trade.

They succeeded in gaining a monopoly over nutmeg but, as Michael Krondl describes in his book, The Taste of Conquest: The Rise and Fall of Three Great Cities of Spice, unlike nutmeg and mace, which at the time grew only in the Bandas islands (adjacent to the Spice Islands), clove grew throughout the Spice Islands, and so it was logistical impossible to lock down trade in cloves to their company, exclusively. But clove was so valuable that its exportation was limited, much like the trade in oil—highly unusual for a naturally-growing spice. Tags Nutmeg Benefits, Side Effects, Reviews and Facts: What is Nutmeg? Nutmeg Reviews The hard brown seed from the nutmeg tree (a tropical evergreen) has a warm, spicy sweet flavor. Mace is the dried lacy membrane from around the nutmeg seed. The nutmeg tree is indigenous to the Banda Islands of Indonesia but is also grown in the Caribbean, especially in Grenada. The first harvest of nutmeg trees takes place 7-9 years after planting, and the trees reach their full potential after 20 years. At one time, nutmeg was one of the most valuable spices.

It has been said that in England, several hundred years ago, a few nutmeg nuts could be sold for enough money to enable financial independence for life. The nutmeg tree is any of several species of trees in genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas (or Spice Islands) of Indonesia. The nutmeg tree is important for two spices derived from the fruit: nutmeg and mace. Nutmeg is the actual seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz) dried, while mace is the dried "lacy" reddish covering or aril of the seed. The first harvest of nutmeg trees takes place 7–9 years after planting, and the trees reach full production after 20 years. Nutmeg is usually used in powdered form. This is the only tropical fruit that is the source of two different spices.

Several other commercial products are also produced from the trees, including essential oils, extracted oleoresins, and nutmeg butter. The common or fragrant nutmeg, Myristica fragrans, native to the Banda Islands of Indonesia, is also grown in Penang Island in Malaysia and the Caribbean, especially in Grenada. It also grows in Kerala, a state in southern India. Other species of nutmeg include Papuan nutmeg M. argentea from New Guinea, and Bombay nutmeg M. malabarica from India, called jaiphal in Hindi; both are used as adulterants of M. fragrans products. Season Available year-round. How to Store The freshness can be maintained longer if stored in an airtight container. Keep away from heat, moisture, and direct sunlight. These elements hasten the loss of flavor and aroma. Avoid storing over the stove, dishwasher, sink or near a window. Should not be stored in the freezer. Freezing does not extend the shelf life of regularly used dried spices. If stored in the freezer, and repeatedly removed for use, condensation will form in the container and accelerate loss of flavor and aroma. How to Prepare Many chefs prefer freshly ground nutmeg directly from the seed.

Whole nuts are preferable to ground nutmeg, as flavor deteriorates quickly. Whole nuts will keep indefinitely and can be grated as required with a nutmeg grater. Store both ground and whole nutmeg away from sunlight in airtight containers. Nutmeg Facts Nutmeg is not one spice, but two. Mace is also derived from the nutmeg fruit. You've probably used nutmeg in many dessert dishes, but it also works well in savory recipes. The nutmeg tree is evergreen, with oblong egg-shaped leaves and small, bell-like light yellow flowers that give off a distinct aroma when in bloom. The fruit is light yellow with red and green markings, resembling an apricot or a large plum. As the fruit matures, the outer fleshy covering bursts to reveal the seed. The seed is covered with red membranes called an aril, the mace portion of the nutmeg. The nut is then dried for up to 2 months until the inner nut rattles inside the shell. It is then shelled to reveal the valuable egg-shaped nutmeat which is the edible nutmeg. Second-rate nuts are pressed for the oil, which is used in perfumes and in the food industry.

Nutmeg is the actual seed of the nutmeg tree. This is the only tropical fruit that is the source of two different spices (nutmeg and mace). Nutmeg and mace have similar taste qualities, but mace has a stronger flavor. The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. The fruit splits in half to reveal a net-like, bright red covering over the seed. This is the aril which is collected, dried and sold as mace. Under the aril is a dark shiny nut-like pit, and inside that is the oval shaped seed which is the nutmeg. Nutmegs are usually sold without the mace or hard shell. Nutmeg is sold whole or ground, and is labeled as ‘East Indian' or ‘West Indian' indicating its source. Nutmeg is not a nut and does not pose a risk to people with nut allergies. Allergy to nutmeg does occur, but seems to be rather rare. Nutmeg butter: Butter is obtained from the nut by expression. It is semi-solid, reddish brown in color, and has the tastes and smells of nutmeg.

Nutmeg and Mace History Botanically known as Myristica fragrans, the nutmeg tree originates in Banda, the largest of the Molucca spice islands of Indonesia. The English word nutmeg comes from the latin nux, meaning nut, and muscat, meaning musky. In the first century A.D., Roman author Pliny speaks of a tree bearing nuts with two flavors. Emperor Henry VI had the streets of Rome fumigated with nutmegs before his coronation. In the sixth century, nutmegs were brought by Arab merchants to Constantinople. In the fourteenth century, half a kilogram of nutmeg cost as much as three sheep or a cow. The Dutch waged a bloody war, including the massacre and enslavement of the inhabitants of the island of Banda, just to control nutmeg production in the East Indies. In 1760, the price of nutmeg in London was 85 to 90 shillings per pound, a price kept artificially high by the Dutch voluntarily burning full warehouses of nutmegs in Amsterdam. The Dutch held control of the spice islands until World War II.

Frenchman Pierre Poivre transported nutmeg seedlings to Mauritius where they flourished, aiding in ending the Dutch monopoly of the spice. The British East India Company brought the nutmeg tree to Penang, Singapore, India, Sri Lanka, the West Indies, and most notably Grenada, where it is the national symbol and emblazoned on the country's red, yellow, and green flag. Culinary Uses Nutmeg is used in sweet and spicy dishes like pies, custard, cookies spice cakes, cheese sauces, soups, egg and vegetables dishes. Mace is often preferred in light-colored dishes for the bright orange, saffron-like color it imparts. Essential Oils The essential oil obtained by steam distillation of ground nutmeg is used widely in pharmaceutical industries. This volatile fraction typically contains 60-80% d-camphene by weight, as well as quantities of d-pinene, limonene, d-borneol, l-terpineol, geraniol, safrol, and myristicin. The oil is colourless or light yellow, and smells and tastes of nutmeg.

It contains numerous components of interest to the oleochemical industry, and is used as a natural food flavouring in baked goods, syrups, beverages, and sweets. It is used to replace ground nutmeg, as it leaves no particles in the food. The essential oil is also used, for instance, in toothpaste, and as a major ingredient in some cough syrups. In traditional medicine, nutmeg and nutmeg oil were used for disorders related to the nervous and digestive systems. Benefits of Nutmeg Sedative, stimulant, relaxant, anti inflammatory, antiseptic, bactericide, etc. Medicinal Benefits Nutmeg oil is potent brain booster, increasing circulation and allowing you to concentrate better. It also works by stimulating the brain and therefore removes mental exhaustion and stress. Nutmeg oil also stimulates the cardiovascular system and therefore is a good tonic for the heart. Nutmeg is an effective liver and kidney detoxifier. Nutmeg powder heated on the pan with sesame oil until brown is an effective external application to relieve any rheumatic pain, neuralgia and sciatica. The oil should be cooled and strained before application.

Nutmeg oil is also effective in treating menstrual cramps, muscular and joint pain as it is an excellent sedative. Nutmeg can help clear up congestion due to colds, this is the reason why it is used in many cough syrups. Nutmeg powder (about 5 to 15 grams), mixed with apple juice or banana, is used as a specific remedy for diarrhea caused by indigestion. A regular massage of the abdomen with nutmeg oil, three weeks before delivery is believed to be very helpful for child birth. Nutmeg paste mixed with honey is given to infants who cry at night for no apparent reason, to induce sleep. Nutmeg oil helps in removing bad breath. It is also antiseptic in nature and is effective for toothaches and aching gums. Known as a popular spice around the world, nutmeg is also popular for its many health benefits. In fact, since ancient times, nutmeg has been used as a remedy for various ailments or to improve health in general. Here are some of the health benefits that nutmeg provides. 1. Brain Tonic During ancient times, Roman and Greek civilizations used nutmeg as a type of brain tonic.

This is because nutmeg can effectively stimulate your brain. As a result, it can help eliminate fatigue and stress. If you are suffering from anxiety or depression, nutmeg may also be a good remedy. Nutmeg can also improve your concentration so you can become more efficient and focused at work or at school. 2. Pain Relief Nutmeg is also an effective sedative. In fact, nutmeg is a staple in ancient Chinese medicine. The Chinese used the spice to treat inflammation and abdominal pain. Use nutmeg if you are suffering from aching joints, muscle pain, arthritis, sores and other ailments. To relieve the pain, apply nutmeg oil to the affected areas. 3. Indigestion Relief If you suffer from digestion-related problems like diarrhea, constipation, bloating, flatulence and so on, nutmeg can effectively offer you relief. Nutmeg oil relieves stomachaches by removing the excess gas from your intestines. Nutmeg can also boost your appetite. 4. Bad Breath Treatment Because of its antibacterial properties, nutmeg can also effectively treat halitosis or bad breath. As you probably know, bad breath is usually caused by a build-up of bacteria in your mouth.

Nutmeg can rid your mouth of these bacteria. This is the reason why nutmeg is a common ingredient in many brands of toothpastes. Nutmeg can also be used to treat gum problems and toothaches. 5. Liver and Kidney Detox Detoxification is an important factor of good health. Diet, pollution, stress, tobacco, medication and other external substances can lead to the build-up of toxins in your organs. The liver and kidney are two of the organs where this toxic build-up usually develops. As a tonic, nutmeg can clean your liver and kidney and remove these toxins. If you are suffering from a liver disease then nutmeg can also be beneficial. Nutmeg is also effective in preventing and dissolving kidney stones. When your liver and kidney are successfully detoxified, they can perform their function better. 6. Skin Care If skin care is one of your priorities then you might want to incorporate nutmeg into your regimen. Nutmeg can actually help you achieve smoother and healthier skin by helping you treat several skin problems. A scrub made from nutmeg powder and orange lentil powder can help you remove blackheads, a type of acne characterized by pores clogged with excess oil and dead skin cells.

If you suffer from acne marks, nutmeg can also help make your scars less noticeable. What you need to do is mix some nutmeg powder with some honey to make a paste, which you will then apply to the acne marks. 7. Sleep Aid If you have difficulty sleeping at night, drink a cup of milk with some nutmeg powder. This will help you achieve relaxation and will induce sleep. Nutmeg Side Effects Warning: Large dosage (30 grams which is about 6 tablespoons a day) of nutmeg can be toxic, producing disorientation, double vision and convulsions, but these side effect will not be produced even with generous amount in culinary usage. Nutmeg and mace are UNSAFE in doses larger than amounts found in foods. Side effects such as thirst, dizziness, nausea, vomiting, feelings of pressure in the chest or stomach, dry mouth, stomach pain, and many other problems might occur in some people. More serious side effects might include hallucinations, seizures, and death. Not enough is known about the safety of using nutmeg and mace on this skin. Special Precautions & Warnings Pregnancy and breast-feeding: Nutmeg and mace are UNSAFE in doses larger than amounts found in foods.

In pregnant women, they may cause miscarriages or birth defects. Not enough is known about the safety of using nutmeg and mace during breast-feeding. Stay on the safe side and avoid use. Nutmeg and Mace Interactions Moderate Interaction – Be cautious with this combination Medications changed by the liver (Cytochrome P450 1A1 (CYP1A1) substrates) interacts with NUTMEG AND MACE Some medications are changed and broken down by the liver. Nutmeg and mace might increase how quickly the liver breaks down some medications. Taking nutmeg and mace along with some medications that are changed by the liver can lead to a variety of effects and side effects. Before taking nutmeg and mace talk to your healthcare provider if you take any medications that are changed by the liver. Some of these medications that are changed by the liver include chlorzoxazone, theophylline, bufuralol, and others. Medications changed by the liver (Cytochrome P450 1A2 (CYP1A2) substrates) interacts with NUTMEG AND MACE Some medications are changed and broken down by the liver.

Nutmeg and mace might increase how quickly the liver breaks down some medications. Taking nutmeg and mace along with some medications that are changed by the liver can lead to a variety of effects and side effects. Before taking nutmeg and mace talk to your healthcare provider if you take any medications that are changed by the liver. Some of these medications that are changed by the liver include clozapine (Clozaril), cyclobenzaprine (Flexeril), fluvoxamine (Luvox), haloperidol (Haldol), imipramine (Tofranil), mexiletine (Mexitil), olanzapine (Zyprexa), pentazocine (Talwin), propranolol (Inderal), tacrine (Cognex), theophylline, zileuton (Zyflo), zolmitriptan (Zomig), and others. Medications changed by the liver (Cytochrome P450 2B1 (CYP2B1) substrates) interacts with NUTMEG AND MACE Some medications are changed and broken down by the liver.

Nutmeg and mace might increase how quickly the liver breaks down some medications. Taking nutmeg and mace along with some medications that are changed by the liver can lead to a variety of effects and side effects. Before taking nutmeg and mace talk to your healthcare provider if you take any medications that are changed by the liver. Medications changed by the liver (Cytochrome P450 2B2 (CYP2B2) substrates) interacts with NUTMEG AND MACE Some medications are changed and broken down by the liver. Taking nutmeg and mace along with some medications that are changed by the liver can lead to a variety of effects and side effects. Before taking nutmeg and mace talk to your healthcare provider if you take any medications that are changed by the liver. Phenobarbital (Luminal) interacts with NUTMEG AND MACE The body breaks down phenobarbital (Luminal) to get rid of it. Nutmeg and mace might increase how quickly the body breaks down phenobarbital (luminal).

Taking nutmeg and mace along with phenobarbital (luminal) might decrease the effectiveness of phenobarbital (Luminal). Nutmeg and Mace Dosing The appropriate dose of nutmeg and mace depends on several factors such as the user's age, health, and several other conditions. At this time there is not enough scientific information to determine an appropriate range of doses for nutmeg and mace. Keep in mind that natural products are not always necessarily safe and dosages can be important. Be sure to follow relevant directions on product labels and consult your pharmacist or physician or other healthcare professional before using.

Other Names Jaatipatree, Jaiphal, Jatikosha, Jatipatra, Jatipatri, Jatiphal, Jatiphala, Jatiphalam, Javitri, Jayapatri, Macis, Muscade et le Macis, Muscadier, Muskatbuam, Muskatnuss, Myristica, Myristicae Aril, Myristica Fragrans, Myristica Officinalis, Myristicae Semen, Noix Muscade, Nuez Moscada, Nuez Moscada y Macis, Nux Moschata, Ron Dau Kou. Nutmeg Reviews The following reviews have been selected: Smells so good! March 15, 2009, From Rhode Island I mix this with the cinnamon and tangerine - smells heavenly... Antidote for caffeine November 06, 2011, By Charles Brashears From West Virginia Nutmeg and Cardamon together are the antidote for caffeine according to ayurveda literature. Nutmeg is a sedative.

Most authors do not recommend taking essential oils internally however I take them diluted with an ounce of cooking oil to prevent stomach irritation. Artificial oils should never be taken internally as they are toxic. oil March 01, 2011, From Washington Smell is to strong even with one drop. Smells more like gas than nutmeg Pleased May 01, 2008, From Texas Will order larger quantity next time. I burn it in an oil burner and it makes my home smell sooooo good. Grenada memories November 08, 2010 I learned about nutmeg oil on Grenada, it is highly efficient as a gentle painkiller and I use it for pains in my joints and shoulders. Although it sometimes takes a little while, it always soothes the pain. Nice smell May 23, 2011, From Israel But it's by far not the best scrub I had. It actually doesn't do much to my skin. Nice! March 14, 2011, From Pennsylvania I really like this scrub it's not too coarse nor too fine. It left my skin, which tends to be a bit rough, soft and smooth. Great stuff!

April 23, 2011, From Malaysia Very good scrub. Moisture skin, smells nice but not strong, what actually i like. Works really good. body scrub June 12, 2011, From Israel great smell,leaves skin soft and smooth Satisfied! June 17, 2011, By Ida Janova Wåden From Norway I have (had) problem skin at the back of my thighs and above my knees. And the back on my over arm. Red spots and uneven skin. Used it 3 times, and my skin is much much better. Put on jojoba oil afterwards! I used scrubbing glowes ... Perfect combination. Wonderful! July 07, 2011, By Joyce Baker Will buy again. Makes your skin so soft. Nice scrub September 14, 2011, From Israel Gentle, but yet effective scrub. Doesn't leave the skin oily and that is what I liked about it. Smoothens the skin and smells very nice.

Question: Mace is made from the dried outer covering of which seed, which itself is used as a spice?
Answer: NUTMEG